Looking to make homemade mac and cheese with Velveeta? You’ve come to the right place! In this post, we’ll teach you how to make a super simple Velveeta mac and cheese recipe. Velveeta lovers unite because we’re coming atcha’ with a basic
keep-in-your-back-pocket-at-all-times Velveeta mac and cheese recipe! We ate boxed Velveeta all the time growing up so this recipe brings back all of the memories. Since Velveeta comes in block form, we’ll teach you how to make a Velveeta cheese sauce that’s extra creamy and perfect for mac and cheese. It requires a roux, but don’t work, it’s super simple! Velveeta cheese is an American cheese product made from milk, whey, and whey concentrate. It’s most commonly used as a sauce for mac and cheese. How do you melt Velveeta cheese for mac and cheese? The best way to turn Velveeta cheese into a mac and cheese sauce is to create a roux and then melt the Velveeta cheese in the roux.Creamy & Delicious Homemade Mac and Cheese with Velveeta
What You Need
How to Make Velveeta Mac and Cheese
Is Velveeta mac and cheese real cheese?
Velveeta cheese is a processed cheese product and is made primarily from milk, whey, and whey protein concentrate. HERE is more information about Velveeta cheese.
Does Velveeta mac and cheese need milk?
If you are making a homemade Velveeta cheese sauce then yes, it will likely need milk. If you’re using boxed Velveeta mac and cheese then you do not need milk.
Store leftover Velveeta mac and cheese in an airtight container in the fridge for up to 3-5 days.
Reheat in the microwave for 60-90 seconds on high.
- 12-16 oz. shells or macaroni noodles depending on how cheesy you like it
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 12 oz. Velveeta cheese chopped into small cubes
- 1/4 teaspoon granulated garlic
- ½ tablespoon hot sauce
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Bring a large pot of salted water to a boil. Then, cook your pasta noodles according to the back of the box. Strain and set aside for later.
Next, prepare a roux by heating a large pot or Dutch oven over medium/high heat. Add butter. When the butter is melted, add flour and whisk until the butter and flour form a crumble or paste.
Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
When the roux is thick, remove it from heat and add the Velveeta. Whisk until the Velveeta cheese has melted.
Add granulated garlic, hot sauce, and salt and pepper to the cheese sauce. Mix well.
Add the cooked noodles into the pot with the Velveeta cheese sauce and then toss to combine everything together.
Serve immediately
- Use anywhere from 12 - 16-oz. noodles for this recipe.
- To make it gluten-free, swap the flour 1:1 with an all-purpose gluten-free flour blend and use gluten-free noodles.
- Nutrition information is with 12-oz. noodles for 6 people.
Calories: 431kcalCarbohydrates: 56gProtein: 20gFat: 14gFiber: 2gSugar: 10g
About Lee Funke
Lee is 1 of 3 founders of The Cheese Knees and is based in Minneapolis, MN. TCK was started in 2020 as an ode to our Wisconsin roots and a place to share all things cheese recipes.